1 recipe Single-Crust Cake Pastry, see recipe, 1 folded refrigerated unbaked piecrust (1/2 of the 15-oz. pkg.)
1/3 cup butter, melted and cooled
1 1/2 cups sugar
3 eggs
1/8 teaspoon salt
1 cup chopped walnuts
3/4 cup all-purpose flour
2 ounces white-colored baking bars, chopped
Sweetened Whipped Cream, see below (optional)
Directions
In normal size bowl combine dried cranberries and brandy. Cover and chill not less than one hour. Drain and reserve 1 tablespoon from the brandy.
Preheat oven to 325 levels F. Prepare pastry and line 9-inch cake plate.
In medium bowl whisk together butter, sugar, eggs and salt. Stir in walnuts, flour and chopped baking bars until just combined. Stir in drained cranberries and 1 tablespoon from the reserved brandy mixture. Spoon into crust-lined cake plate. Bake for 65 minutes, loosely since the cake with foil the final half an hour of baking. Awesome on rack.
Top with Sweetened Whipped Cream. Makes 10 servings.
Sweetened Whipped Cream
Ingredients
1 cup whipping cream
two tablespoons sugar
1/2 teaspoon vanilla
Directions
Inside a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat by having an electric mixer on medium speed until soft peaks form (tips curl).
Diet Details (Cranberry Chocolate Nut Cake)
Per serving:
507 kcal cal.,
24 g fat
( 8 g sitting. fat,
81 mg chol.,
160 mg sodium,
61 g carb.,
2 g fiber,
7 g pro.
Percent Daily Values derive from a couple,000 calorie diet
